Kneading Conference 2025

When we think of using fresh milled, whole grain flour, we often think of sturdy, wholesome loaves of bread, but these flours can make delicious, airy chiffon and sponge cakes as well. Chef Bronwen Wyatt will demonstrate how to achieve light-as-air textures in baking while using 100% whole grain flour. Participants will learn how to properly whip eggs and fold in the dry ingredients to preserve a light texture, and taste chiffon and sponge cakes made with Maine Grain flours.